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A breakfast to feed the brain? With honey!

A breakfast to feed the brain? With honey!

June 11, 2020
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The brain is the organ exposed more than others to oxidation damage caused by free radicals due to the high presence of polyunsaturated fatty acids and lipids, to the high energy demand and the high consumption of oxygen. The damage caused by oxidation is greater precisely in those areas of the brain that are affected by degenerative diseases such as Alzheimer's diseases. But the body, and thus also the brain, can defend itself from oxidation phenomena thanks to antioxidant substances. The antioxidant system of the body, in particular, is affected by the amount of antioxidants provided by the diet thanks to the food sources of vitamins C and E, as well as zinc, beta carotene and selenium. Well, honey also seems to play a role in the fight against oxidation, not only that, this tasty food seems to protect the brain as reported in an article published a few months ago (Azman et al, Iran J Basic Med Sci, 2019).

Honey is, first of all, a precious source of energy, therefore it is excellent to be spread on bread for breakfast. Moreover, honey also shows antiviral and anti-inflammatory properties, it is protective for the liver and heart but, above all, it is a source of antioxidants thanks to the substances contained in it such as ascorbic acid, tocopherol, flavonoids and carotenoids. Thanks to this antioxidant action, honey can help reduce oxidative damage and protect the integrity of the structure of the brain cells. In fact, it has been observed that taking a spoonful of honey a day in older people and with a mild cognitive impairment has helped to reduce the risk of developing dementia and cognitive decline. The introduction of honey into the diet has helped to reduce anxiety and to improve spatial memory. The article also mentions a particular honey, tualang honey, a Malaysian honey, which has shown to improve both short and long term memory. And the benefits of honey do not stop at older people and at the reduction of the risk of developing degenerative diseases, young people also seem to show benefits. In fact, the honey, in particular that of Tualang, has shown to improve in young adults the so-called working memory, which is that type of memory that allows to keep in mind and manipulate information, which is essential for the process of reasoning.

Honey therefore, always without exaggerating and within a varied diet, helps to counteract the damage of free radicals and protects the brain and memory, both in young people and in adults and also in the elderly.

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